RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Bulgogi Sando
Kimchi Aïoli, Caramelized Onions, Mozzarella, Cabbage, Milk Bread | Chefs Rich Letheby and Chris Yoo of Sando Street
Uni Panna Cotta
Yuzu Panna Cotta, Uni, Caviar, Maldon Salt | Chef Kegan Stritchko of XOXO Sushi Bar
Musashino Udon
Shaved Ribeye, Pork Belly, Agedashi Tofu, Shiro Dashi, Tokyo Negi Onion, Nori, Scallion | Chef Tomo Shinoda of Yume Ga Arukara
Menudo Ramen
Hakata-Style Ramen Noodles, Tonkotsu Broth, Menudo Tare, Honeycomb Tripe, Hominy, Menudo Aroma Oil, Cilantro, Lime, Toasted Chiles | Chef Christopher Krinsky of Ramen del Barrio
Tuna de Tigre
Yellowfin Tuna, Avocado, Coconut, Red Onion, Cilantro, Soy Sauce, Thai Vinegar, Fried Shallots | Chef Jordan Rubin of Mr. Tuna
Tuna Sashimi (Video)
Seaweed Chimichurri, Sweet Soy, Micro Wasabi | Chef JT Vuong of Rule of Thirds
Wood-Grilled Lamb Tsukune
Moorish Spices, Date-Fish Sauce Teriyaki, Coriander | Chef Josh Elliot of QP Tapas
Grilled King Salmon
Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries | Chef David Yoshimura of Nisei
Dirty Mazeman Ramen
Ramen Noodles, Ground Beef, Tasso Ham, Pickled Trinity, Sweet Bell Pepper, Poached Egg, Nori Flakes, Scallion | Chef Nate Nguyen of Union Ramen
Tsukune Meatball
Murcia al Vino Cheese PDO, Shiso, Teriyaki Sauce, Egg Yolk, Chives | Chef Masako Morishita of Maxwell Park
Chicken Curry Sandwich
Chicken Katsu, Japanese Curry, Mayonnaise, Pickled Ginger, Scallion, and Milk Bread | Chefs Leina Horii and Brian Lea of Kisser
“Ex-Ohh” Ragu
Dried Scallops and Shrimp, Chinese Sausage, Pepperoni, Spam, Ginger, Shallots, Garlic, and Bonito Flakes | Chef Nico Cezar of Tonari
Braised Daikon
Dashi, Melted Brie, Shichimi Togarashi, and Garlic Chives | Chef Masako Morishita of Maxwell Park
Kanpachi Sashimi
Yuzu Honey Mustard, Sunflower Seeds, and Citrus Smoke | Chef Jimmy Park of Shoyo